Cranberry cake

Published on Saturday 16th February 2019 by DJ Kirkby

This sweet white cake blends perfectly with the bite of sour cranberries. You will need a large bundt tin to bake this in. I was busy procrastinating instead of working on my doctorate research when I created this recipe so I haven’t done a test bake in any other kind of tin and can’t guarantee the quality of the cake crumb in anything other than a bundt tin at the moment.

Ingredients for cake (serves 16):

  • 224g vegan margarine (I used Pure)
  • 400g white caster sugar
  • 400g self raising flour
  • 100g coconut flour
  • 50g desiccated coconut
  • 3 tsp good quality vanilla extract
  • 400ml plant milk (I used soya) mixed with 40ml lemon juice
  • 80g frozen cranberries mixed with 1 tsp corn flour

Method for cake:

  1. Mix lemon juice with plant milk and set aside
  2. Cream together the margarine and sugar
  3. Then add in dry ingredients topped by wet ingredients
  4. Mix until just combined to form a very thick batter
  5. Fold in cranberries (reserving approx. 10 to use on top of batter)
  6. Scoop into greased and floured bundt tin
  7. Place reserved frozen cranberries in various places on top of batter and then push them a little ways into the batter
  8. Bake for 60 mins at 170 degrees
  9. Cool 10 mins before turning out
  10. Once completely cooled, drizzle with glaze made from icing sugar and water

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